Roasted Carrots and Cippolini Onions

This recipe comes courtesy of the food network. It’s simple and delicious.


1 lb cippolini onions, ends trimmed and peeled. Halve larger onions
2 lbs baby carrots
2 Tablespoons canola oil
1 Tablespoon butter, melted
¼ Cups white wine
¼ Cups chicken or vegetable stock
Salt and coarsely ground black pepper
2 Tablespoons chopped fresh Italian parsley leaves


Preheat oven to 400°F.

On a sheet tray, toss onions and carrots with oil, butter, wine and stock.

Season with salt and pepper.

Roast until golden and carmelized, about 25 to 30 minutes.

Toss in a shallow serving bowl, and garnish with parsley leaves.

You may also like...